Gochu Oil Tuna Puttanesca Spaghetti
Gochu oil tuna puttanesca spaghetti builds its sauce base by combining the olive oil from canned tuna with chili oil, then gently sauteing garlic and anchovy fillets on low heat. The anchovies dissolve into the oil as they cook, leaving behind a concentrated salty umami without any fishiness. Crushed tomatoes simmer for six minutes over medium heat until their moisture reduces and the acidity concentrates, then capers and black olives add layers of brininess and mild bitterness. The tuna flesh goes in last, cooking for just two minutes so it holds its chunky texture rather than falling apart. Tossing the drained spaghetti and a splash of pasta water over high heat emulsifies the sauce into a glossy, clinging coat. Chopped parsley finishes the dish with a fresh herbal note.
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Instructions
- 1
Cook spaghetti in salted water and reserve 1/2 cup pasta water.
- 2
Heat tuna oil and chili oil, then gently sauté garlic and anchovies.
- 3
Once anchovies dissolve, add crushed tomatoes and simmer 6 minutes.
- 4
Add capers, olives, and tuna, then cook 2 more minutes.
- 5
Add spaghetti and pasta water, tossing over high heat for 1 minute.
- 6
Finish with chopped parsley and serve immediately.
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